My Korea

Hooni Kim is a chef who cooks with jung sung, heart and devotion. My Korea embraces his gastronomic heritage. From simple rice cakes drenched in a spicy sauce to a 12-Hour Korean Ramyeon (ramen), Hooni uses his background in world-class French and Japanese kitchens to fine-tune techniques in classic Korean cuisine, which often originated in home kitchens. Readers will discover the Korean culinary trinity: gochujang, doenjang and ganjang (Korean chili pepper paste, fermented soybean paste and soy sauce). These key ingredients add a savoury depth and flavour to the entire spectrum of Korean cuisine, from banchan to robust stews. Enhanced with gorgeous photography that highlights food creation and enjoyment across Korea today, My Korea brings a powerful culinary legacy into your kitchen.

Hooni Kim is a chef who cooks with jung sung, heart and devotion. My Korea embraces his gastronomic heritage. From simple rice cakes drenched in a spicy sauce to a 12-Hour Korean Ramyeon (ramen), Hooni uses his background in world-class French and Japanese kitchens to fine-tune techniques in classic Korean cuisine, which often originated in home kitchens. Readers will discover the Korean culinary trinity: gochujang, doenjang and ganjang (Korean chili pepper paste, fermented soybean paste and soy sauce). These key ingredients add a savoury depth and flavour to the entire spectrum of Korean cuisine, from banchan to robust stews. Enhanced with gorgeous photography that highlights food creation and enjoyment across Korea today, My Korea brings a powerful culinary legacy into your kitchen.